Black Bean Brownies

I was going to cook my Vegan Brownies with Cashew Frosting but I had a bowl of cooked black beans which I was not going to use for lunch so it occurred to me to add them to the batter of my brownies. Therefore, I would have a nutrient dense brownies. I did not think that the black beans would have change so much the flavor, texture and consistency of the brownies! It added moistness, thickness and fluffiness. I had a totally different result so I had to post this new recipe!

When adding the black beans it was mandatory to make some changes to the original recipe. For example, I had to add more agave to the batter to hide the black bean flavor. Instead of almonds, I craved added raw cacao nibs. The baking time was the double.

The Black Bean Brownies are incredibly thick. You can enjoy them with berries and a cup of coffee or a glass of milk.

Ingredients:

yield: 12 brownies

1.5 cups whole wheat flour

1/2 cup unsweetened cocoa powder

1/3 cup coconut flour

1 tsp baking powder

2/3 cups cooked black bean

1/2 cup organic agave

1/4 cup raw cacao nibs

a pinch of sea salt

water for mixing

For the frosting:

1/2 cup soaked cashews

1/2 cup vegan milk

1/3 cup coffee

Procedure:

1- Preheat the oven  at 180ºC.

2- In a bowl mix all of the dry ingredients very well.

3- Now add the liquid ingredients and stir carefully.

4- Transfer the batter to a food processor and process with the black beans until you get a homogeneous batter.

5- Once the mixture is ready, pour it over the greased brownie squared mold.

6- Put the brownies in the oven and cook approximately for 50 mins. If you want to be sure, insert a toothpick to see if they are done!

7- Once they are done, let cool completely.

For the Cashew Frosting:

1- Process all of the ingredients in the food processor until homogeneous.

Assembly:

1- After the Vegan Brownies are completely cool, pour the Cashew Frosting.

2- Cut and store in the fridge.